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Application: Purification of Fermented Food and Beverage

Purification of Fermented Food and Beverage

Membrane filtration technology is widely used in the production of fermented foods such as sake, beer, wine, soy sauce, and vinegar to remove yeast, bacteria, and sediment used in brewing. Compared to conventional diatomite filtration, our membranes deliver consistent flavor without relying on individual expertise. In addition, filtration operations can be automated and the work environment improved, enabling total cost reduction across the entire manufacturing process. Membrane filtration also enables the production of unpasteurized products such as fresh sake and raw soy sauce.

Why Kuraray?

In the food and beverage industry, the flavor of filtered output is the most critical factor. Kuraray's hollow fiber membrane products meet customers' exacting flavor standards through precise pore size control technology.

Required Performance for Purification of Fermented Food and Beverage

Taste Stability

Our pore size control technology delivers consistent flavor, eliminating the need for the skilled craftsmanship required by conventional methods. It contributes to the stabilization of quality by eliminating the need for human resources in the manufacturing plant.

High Chemical Resistance

In the food and beverage sector, membrane modules are cleaned with a chemical solution after each production batch to restore performance. Kuraray's hollow fiber membrane products are highly alkali resistant and can be used safely for a long period of time.

Heat Resistance

For products for the food and beverage industry, we have a lineup of heat-resistant products. In addition to chemical cleaning, hot water cleaning and sterilization are also available.

Safety

The product conforms to the positive list system for food utensils and containers/packaging and can be used with confidence.

Related Products

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